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The Science of Scent

Why Does Chocolate Cosmos Smell Like Roasted Cacao?

A study of Choca Mocha flowers identified MDP, eugenol, and vanillin as major odor-active candidates, showing why a small analytical peak can matter to floral scent.
2026.11.03
The Science of Scent
The Science of Scent

Natto Aroma Keeps Changing in the Refrigerator

A study followed natto during refrigeration, finding declining fruity esters and tendencies for nutty pyrazines and cheesy fatty acids to increase.
2026.11.03
The Science of Scent
The Science of Scent

Can a Catty-Smelling Compound Make Coffee Fruitier?

A comparison of Arabica and Robusta grounds shows how MMBF and IBMP behave within a coffee aroma, while roasting and sugar analyses offer clues to compound formation.
2026.11.03
The Science of Scent
The Science of Scent

Can Breathing Through the Nose Help Consolidate Odor Memories?

In 24 young adults, nasal breathing during an hour of rest after learning improved odor recognition compared with mouth breathing. The study tests consolidation, not a home breathing treatment.
2026.11.03
The Science of Scent
The Science of Scent

Does All Vanilla Smell the Same? Tahitian Vanilla’s Anise-Like Character

Three vanilla-bean samples shared vanillin but differed in minor odorants. Tahitian anise notes and Comoro smokiness offered clues beyond the main compound.
2026.11.03
The Science of Scent
The Science of Scent

Plastic-Like Alone, Fruity in Mango: How Aroma Context Changes an Odor

A mango study compared isolated odorants with compounds smelled against fresh-fruit aroma, revealing changes in quality and detectability.
2026.11.03
The Science of Scent
The Science of Scent

Do Pleasant Wood-Scented Rooms Produce Matching Bodily Responses?

A study of four hiba-wood rooms found that pleasant impressions and short-term physiological responses did not follow the same pattern.
2026.11.03
The Science of Scent
The Science of Scent

When Does Skatole Begin to Smell Heavy and Unpleasant?

A study normalized skatole concentrations to individual detection thresholds to examine shifts in odor quality and modeled indoor acceptability.
2026.11.03
The Science of Scent
The Science of Scent

Why Does Adding Milk Change Coffee Aroma?

A small breath-analysis study found selective changes in coffee aroma release with milk. Adding FFT and FMS strengthened perceived coffee-like aroma.
2026.11.03
The Science of Scent
The Science of Scent

Making Activated Carbon White Without Losing Its Odor-Capturing Role

Researchers coated activated carbon with titanium dioxide and a polymer, tested adsorption of five odor compounds, and evaluated a WAC-containing spray in eight people over six hours.
2026.11.03
The Science of Scent
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